The name green bacon refers to the fact the bacon is raw. It is well cured but since it is cold smoked the bacon remains raw. It is essential to cure it really well to achieve the desired texture which is firm, making it easier to cut. The soaking step is also very important, if it is omitted your bacon may be too salty.
2 x Pork belly – skin on, bone out.
50g pink salt
1 x cup brown sugar
Mix the dry ingredients well. Sprinkle heavily over the entire surface of each Belly. Don’t miss a spot!
Leave the bellies skin side up in a gastro for at least a week. Turn them over every other day. They are cured when the flesh fells firm throughout. Take your time. You can’t over cure this particular recipe.
When cured, rinse the bellies and submerge them in plenty of cold water in the fridge for 1 hour or so. Remove, pat dry and leave exposed in the fridge overnight.
The next day, cut the bellies into four and place in the smoker with a cold smoke generator (this is an essential device for the meat curing enthusiast. I use a proQ from mac's BBQ UK http://www.macsbbq.com/cold-smokers/product/proq-cold-smoke-generator) .
Next morning take them out and leave to dry again overnight in the fridge.
Next day, Cut each strip in half and vacuum seal.